GO BEYOND FOUR SEASONS
Each fruit and vegetable has its own season, with subtle shifts that happen every day. Follow their microseasons to unlock flavor at every stage.
In season today
These are the first harvests of a variety. Not yet available in abundance or fully developed, this is the time to get inspired by new flavor combinations.
Anise Hyssop
Grower
Bradley & Cathy
Location
Middletown, New York
Seasonality
July - October
Apricots
Bonny Melons
English Peas
Fava Beans
Garlic Scapes
Heirloom Tomatoes
Japanese Cucumbers
Jimmy Nardello Peppers
Kinome Leaf
Lovage
Mixed Cherry Tomatoes
Mixed Summer Squash
Purple Basil
Purslane
Spigarello Riccia
White Nectarines
White Peaches
Yellow Nectarines
Yellow Peaches
Zerbinati Melons
EARLY
Japanese Cucumbers
Grown by Ken in Delmar, DE
Ken reported a rough start to the Japanese Cucumber season— high winds and cooler temperatures in May threatened much of his early crop. These are now in much better supply, thanks to consistent warm temperatures and wind protection around the delicate cucumber buds, and he expects an outstanding season ahead.
Crisp, clean, and deeply refreshing, these cucumbers stand out from the norm: slender with almost imperceptible seeds. The flesh is dry and flavorful, with a subtle sweetness and a hint of vegetal complexity.
The traditional cuisine of Japan, Washoku (meaning the harmony of food), is unique in its emphasis on bringing out the flavor of ingredients and reflecting the beauty of nature and the variety of fresh produce that changes with the seasons. With this guiding principle, Ken’s goal is simple: to grow the most delicious vegetables. The best-tasting vegetables come from careful seed selection, while the right environment and method enhance them.
Ken’s land is located on the Delmarva Peninsula, which is suitable for growing Japanese vegetables. It is in close proximity to the Atlantic Ocean, in a climate (temperate and humid) that he says is very similar to Japan’s four seasons. In the warmer months, this means he grows multiple varieties of Japanese cucumber and eggplant, while in the cooler months, his focus turns to winter squash and citrus.
PEAK
Local Strawberries
Grown in Lancaster, PA
Local Strawberries are the best they are tasting yet. Each week, our team tastes strawberries from a variety of small growers, selecting what has the best flavor of the lot. While varieties change often, the FlavorFest is in the height of its season. Small, plump berries pack a concentrated punch, with deep red juices and a sweetness that finishes on a balanced, acid-driven note. This June-bearing berry is a favorite among the network of farmers for its exceptional flavor, prolonged growing season, and high yield.
The local strawberries benefited from a slower start to the season, thanks to cooler temperatures throughout May. The slower growth breeds more complexity, as the berries have more time to spend on the plant, allowing them to develop sugars. Worth noting: at the beginning of each season, flavor is currency. Strawberries, tomatoes, asparagus, and other produce can look beautiful, but if the flavor is not up to par, we won’t buy them. Our buyers know, and stay away from the more abundant, but less flavorful options out there.
LATE
Coastal Succulents
Foraged in Washington
Coastal succulents are winding down. Harvested from the beaches and dunes around Seattle, Goosetongue, Saltmarsh Daisy, and Sea Rocket bring salinity and herbaceous notes. While these coastal succulents have a shorter season, Sea Beans will stay for a little longer.
These wild coastal succulents are harvested young, when the leaves are tender, juicy, and flavorful. Once the plants begin to flower, the stems grow tough and woody, and the flavor turns acrid. Foraged sustainably, these plants are shaped by the tidelands and marshes of the Pacific Northwest coast. They draw on nutrients from the sand and salty ocean spray, which gives these succulents a distinct, mineral, briny flavor not found in many other foraged plants.
Go Deeper
Voir tout
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavor, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavor at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the person behind everything we source. Recognize their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavors.
GO #OFFTHEPASS
United States
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